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I came up with this recipe when my wife needed soup to feed a crowd at the school she works at. This hearty soup can be served with crusty bread to make it a complete meal. This can be made in a crock pot (8-10 hours) or in a pot on the stove (3 hours). Either way, this is a big hit with all who have tried it. I use pre-cooked bacon for less mess and easier preparation. This does make a lot, so plan ahead so you can freeze some for later.
- 15 slices bacon - cooked very crisp and crumbled
- 1 large onion (finely diced - about 1 cup)
- 6 cups diced red skin potatoes
- 3 16 oz cans creamed corn
- 1 16 oz can regular corn, drained
- 5 cups chicken broth
- 1 tsp. salt - more to taste
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 2 tbls. butter (plus additional for sautéing the onions)
- 2 tbls. flour
- 1 12 ounce can evaporated milk
Start by cooking the bacon till crisp. If using pre-cooked bacon, just follow the directions on the package. set aside.
Sauté the onion with a little butter and oil for 5-10 minutes till soft. If you used fresh bacon, you can sauté the onions in the leftover bacon grease. Set aside.
Wash the potatoes in cold water. Peel the potatoes to remove any blemishes. You don't have to remove all the skin, just clean them up a bit. Dice the potatoes into 1/2 inch cubes. Place the potatoes into the large crock pot along with all the corn, chicken broth, salt, pepper, & the garlic powder. Mix in the previously cooked onions & the bacon to the pot.
If using a crock pot, cook on low for 8-9 hours (the potatoes should start to soften). If cooking this on the stove, simmer on low until the potatoes are cooked (about 2 hours)
Melt the butter in a pan over low heat. Add the flour to the pan. Stir with a rubber spatula. Continue to cook the butter and flour to form a roux. Cook it just long enough to eliminate the "flour" taste, but do not allow it to brown to much. Slowly add the evaporated milk to this and whisk it together to combine. Continue to cook this for another 5 minutes or so. Stir this mixture into the large pot and continue to simmer on low for 45-60 minutes.
Ladle out large bowls of soup and serve with crusty bread.